Hello! We are taking a road trip starting in Pocatello, ID that will take us through:
Grand Junction, CO
Las Cruces, NM
Silver City, NM
and then back up to ID (through AZ and UT)
This is our first real trip to anywhere south , and we'd love some recommendations of places to stop and eat at or things we MUST try while in the SW.
I'll be in Colorado Springs for an interview for a couple of days and I'm looking for some recommendations for places to eat. I'll be dining solo, so I prefer places where this won't be frowned upon by staff (take-out options are great as well).
So what are all of you crazy doomsdayers having for dinner tonight? We all know the rest of our lives will be spent eating cockroaches and twinkies so I'm expecting some great send-off meals from the folks of Serious Eats!
I'm in the process of making tomato sauce (tomatoes, olive oil, garlic, onion, spices) with an end-of-year summer surplus of tomatoes. I got started on it later in the day than I had hoped, and I'm guessing it won't be finished before I'd like to go to bed. Obviously the best choice is to put it in the fridge overnight... but it's a 20 qt stockpot full and I really don't have that kind of fridge room. As I will be simmering it for a few hours more tomorrow, how risky do you feel it is just to leave it on the (turned off) stove overnight with a lid on it? Does the fact that I will be canning it make a difference to you either way?
Greetings fellow beer-folks! I am looking for suggestions for Belgians to give a try. I am a home-brewer and an IPA junkie (the more hops the better) but I also enjoy pales-ales, reds, porters, stouts, nut-browns, etc. I tend to not particularly like (and consequently avoid) beers that are lighter in flavor and color (lager/pilsners).
I'd love to give some more Belgians a try... but I absolutely loathe the really strong banana flavors that Belgian yeast is notorious for. If you are a Belgian fan, do you know of any good beers in this style where the banana is a less prominent (or nonexistent) flavor?
My ideal peanut butter cookies are really moist and chewy, and I can never seem to nail it. Every time they end up crunchy, sandy or pasty.
Does type of PB matter? I usually use the organic stuff that you have to stir the oil back into (not stuff like Jiff that stays emulsified)... could that be the culprit? Should I add more eggs? Less flour? I've tried a thousand recipes and even tried just adding PB to my favorite CC cookie (and then when that didn't work just trying to make tweaks).
Anyone ever spend any time on Vancouver Island? We are renting a house outside Comox this summer and are looking for any recommendations for places to eat (anything from fish and chips stands to fine dining). We'll be all over the island, but NOT into Vancouver itself. Quirky places off the beaten path are always great!
I can't see any pictures at all on the new layout... is this just me or a bigger problem?
It actually has become a slightly twisted point of pride for me that I have spent 5+ years living in Portland, have traveled extensively through CA, OR and WA, yet have never gotten closer to Seattle than bypassing I-5 via 405 on our way home from BC.
I have some family visiting soon, and they really want to spend some time in Seattle. I'm hoping to make the trip bearable by eating lots of seafood, but the choices are overwhelming. Where's your favorite place to get some good water critters? It can really be anywhere within, say, a 100 mile radius, so let me know if you love a place that's in Olympia or Bellingham.
Bonus points for a good beer selection and a low-brow atmosphere!
Has anyone ever had edible Chinese food within 50 miles of Portland, OR?
I absolutely love and appreciate delightful, authentic, non-Americanized stuff... but that's not what I'm looking for.
What I'm seeking is a place to get good old inexpensive American-Chinese sand-bys.
It seems like every place I try is worse than the previous. The final straw was a few years ago when the General-Tso's we ordered was (literally) baked(!) frozen chicken nuggets with a "sauce" that appeared to be a mixture of concentrated orange juice and high-fructose corn syrup.
I'm obviously not looking for a 17-star gourmet dining experience... I just want tasty, greasy, comfort food.
I am willing to go almost anywhere at this point; from Hillsboro to Gresham.
My partner works at a grocery store and brought home a whole lot of butter for free (the packages were a little crunched so they couldn't sell them, but it was fine otherwise).
However, we don't actually eat a ton of butter and now the expiration date is fast approaching and I really don't have any room for it in my freezer.
What's your favorite recipe/baked good/etc. that uses up as much butter as possible?
What's your favorite gin? What's the flavor profile? What gin was the most like licking a juniper tree (only in a good way)?
I love making homemade cinnamon rolls, but I can never seem to get the consistency of the filling how I like it. It always seems too dry and baked into the dough or too thin and liquidy and pools at the bottom of the pan.
What's your secret ratio and/or ingredients to get really thick, gooey cinnamon filling (think airport cinnamon roll filling)?
Oops! I forgot to make the brine far enough in advance to cool, and all of my ice cubes are frozen cubes of ice tea.
What's a home brewer to do? Whip out the wort chiller! Someone should market them as brine chillers and make a million.
We are home-brewers and beer drinkers (IPAs are a strong favorite; dislike most Belgians and pilsner-type beers). We also almost always have gin around, and I'll occasionally enjoy a bourbony drink. Wine, however, has been a foreign language to us and is only drank under duress at weddings that only offer Bud, Miller, and Michelob for beer choices. We've been acting like real grown-ups lately, though, and trying new things, and would like to try some wines.
We would like to go to some tasting to get our feet wet before we dive into buying bottles, though. Living in Oregon we know there are tons of great places around, but we need some suggestions.
Things that would be considered Pros:
-rednecks, white trash, hippies or general eccentrics (the type of people more usually found in the beer world)
-free or inexpensive tastings
-patience for total wine noobs
We live close to Portland but travel a lot, so other PNW suggestions are welcome, and really remote, strange places are totally up our alley.
Growing up in Northwest Pennsylvania, "pepperoni balls" (deep fried balls of dough stuffed with pepperoni and sometimes cheese) were a staple at every bake sale, available from all pizza places and on the appetizer list of every bar and local family restaurant. I just assumed that they were as universal as wings or breadsticks; it was a shock the day I realized that they didn't exist outside that corner of the world.
Anyone else have strange, quirky, tasty foods that were unique to your hometown?
Please help me find AMAZING seafood on the Oregon coast. I know it's out there, I just don't have any clue where to start. The couple of meals I've had have been mediocre at best. You'll get bonus points if it's a place that is more hole-in-the-wall less high-brow.
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